You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Pulao | Punjabi Rice, Biryani > Sprouted Moong Methi Pulao Sprouted Moong Methi Pulao by Tarla Dalal The magic of sprouts unfurls in yet another form in this recipe. Rice and moong sprouts are cooked together with flavourful fenugreek leaves, whole spices, pastes and powders, to get a fantabulous pulao that is both tasty and satiating. The addition of tomatoes does wonders to this recipe because its tartness works beautifully with the mild bitterness of methi giving this Sprouted Moong Methi Pulao a memorable flavour and enticing aroma. Since the pulao is already brimming with flavours, you don’t have to break your head over accompaniments – just a bowl of raita will do! Check out our book ‘Cooking with Sprouts’ for more such delicious recipes. 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Close 01 Jan 1900 This recipe has been viewed 47994 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Sprouted Moong Methi Pulao Video Sprouted Moong Methi Pulao recipe - How to make Sprouted Moong Methi Pulao Tags Punjabi Pulao | Punjabi Rice, BiryaniPulaosIndian Party Soaking Time: 10 minutes Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 35 mins 4Makes 4 servings Show me for servings Ingredients 1/2 cup sprouted moong (whole green gram)1 cup finely chopped fenugreek (methi) leaves1 1/4 cups long grained rice (basmati)2 tsp oil3 black peppercorns (kalimirch)1 small stick cinnamon (dalchini)2 cloves (laung / lavang)2 cardamoms1/4 cup sliced onions2 tsp ginger-garlic (adrak-lehsun) paste1/2 cup chopped tomatoes1/2 tsp turmeric powder (haldi)1 tsp garam masala salt to taste Method MethodClean, wash and soak the rice in enough water in a bowl for 10 minutes. Drain and keep aside.Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 1 to 2 minutes.Add the ginger-garlic paste and tomatoes and sauté on a medium flame for 2 minutes.Add the fenugreek leaves, sprouted moong, turmeric powder and garam masala and cook on a medium flame for 1 minute.Add the soaked and drained rice, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.Serve hot. Nutrient values (Abbrv) per servingEnergy244 calProtein6.1 gCarbohydrates48.1 gFiber4.5 gFat3 gCholesterol0 mgSodium12.9 mgClick here to view calories for Sprouted Moong Methi Pulao Sprouted Moong Methi Pulao Video by Tarla Dalal